The subtly sweet, delicate Trout is gently enhanced by a sauce made with a caramelized butter sauce, studded with the nutty crunch of almonds and a bright hint of lemon - a French bistro classic.
Nutritional facts
Protein
41g
Carbs
17g
Calories
780kcal
Fat
62g
Ingredients
Rainbow Trout, Canola and Olive Oil Blend, Butter, Almonds, Black Pepper, Lemon, Kosher Salt, Green Beans, Lemon Juice
Contains milk, fish, almonds.
Reviews
4.3
Based on 181 reviews
Lisa · 07/11/26
Asparagus wasn't tender enough.
Mary · 07/10/26
Will definitely order again.
Ed · 07/09/26
France · 07/09/26
This trout was delicious and the brown butter sauce was fantastic! Some fingerling potatoes would go great with this dish.
Jason · 07/07/26
Torshau · 07/05/26
Incredibly delicious!
Torshau · 06/24/26
This was just like eating at a French restaurant. The portions were great and the brown butter highlighted the taste. The green beans were perfectly blanched.
BRAVO BRAVO!!!!!!!!
Barbara · 06/22/26
so disappointed that this meal was unsealed on three sides so I didn’t take the risk. I really wanted to try it.
Jackie · 06/21/26
Charise · 06/21/26
Jerry · 06/17/26
Loved this meal. Trout was very tasty & a good change from so much salmon. The sauce was a little greasy & bland however. The green beans were good. I like the crunchy. Thank you for the green beans.
Vicki · 06/16/26
chun · 06/16/26
The trap was a little dry, but very tasty. The green beans were well cooked. I enjoyed this meal.
Fran · 06/14/26
Najlah · 06/13/26
Amazing
Torre · 06/11/26
Robert · 06/11/26
Just meh.
Christy · 06/10/26
This meal was restaurant quality!! I recommend this to anyone who likes Trout Alpondine.
Katherine · 06/10/26
Ordered for me, but my 23 year old picky eater chose it and absolutely loved it! This is a winner!
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
